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Cubed sirloin tips baked in cream of mushroom soup, red wine, milk, mixed with beef and beef onion soup mix. Served over egg noodles.
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Makes a refreshing summer apéritif.
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Calamari (squid) slow cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley.
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Inspired by Japan's flavorful teriyaki sauces, this easy-to-make marinade combines soy sauce, ruby red grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, garlic, and a zesty habanero chile pepper.
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Tender chicken is topped with Provolone cheese, bathed in a creamy wine sauce, and encrusted with herbed stuffing.
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This braised chuck roast recipe is marinated overnight in Barolo Italian wine; garlic, rosemary, and cinnamon round out its deep flavors.
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A fast pasta dish flavored with white wine, garlic, and lemon.
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A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.
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This tasty mulled-wine is a German Christmas specialty. It is the signature drink at Christmas markets across Germany and it warms you from the inside out!
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Dianthus is one of the 130 secret herbs and flowers used by monks at the Chartreuse monastery to make their signature liqueur.
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This herbed vinaigrette has a nice tang from mustard and Worcestershire sauce.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 50 minutes, plus 30 minutes steeping and 12 hours resting after processing. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: wine, thyme, lemon juice, pectin, sugar, butter